1. Kelsey Whitaker, Brittany Kaiser, Chelsea
Lafine, Ribbian Thomas
The Girl Scouts Campus
Kitchen Project
2. Agency Description
● 14,000 scouts and 5,000 adult volunteers
● Southern Illinois Council covers 40 and
½ counties
● Amy Sample - Fund Development
Ways for girls to
participate:
troops
events
series
travel
3. Community Problem
● East St. Louis
o 27,006 residents
o 10.6% are unemployed
o Median household income:
$19,161
o 46.7% below the poverty line
4. Community Problem
● Factors
o Corruption
City Hall in the early 1900’s
By 1980, less than 500
manufacturing jobs remained
o Environmental degradation
1980’s sewage overflow
1987-1992 city neglect
5. Community Problem
● Consequences
o Health literacy
24% of black citizens in the United States have below basic
health literacy skills
o Food insecurity
Higher in households with children, single parents, Black
non-Hispanic households, and Hispanic households
46.7% of citizens in East St. Louis experience food insecurity
o Increased Violence
Rated number 1 on the crime index
6. Community Problem
● Schnucks store closing
o Increase in convenience store shopping
● Increase in chronic disease
o 82% of community members 65-75 years old have diabetic
monitoring
o 31% of St. Clair County citizens are overweight or obese
8. Program Summary
Target Population
● 1,021 Girl Scouts currently
participate in the 7 outreach
programs in East St. Louis
● 27,006 people living in East St.
Louis
9. Program Summary
● Provide education on the importance
of nutrition, knowledge of what
healthy foods are, and how to
prepare them.
● Work together with school dining
providers, local grocery stores, food
banks, and farmers to recycle food
before it goes to waste.
● Provide low-income families and
individuals from the East St. Louis
community with healthy meals.
10. Goal 1:
Eliminate Food Insecurity in East
St. Louis
Objective 2 Activity Evaluatio
n
● 100 East St.
Louis
Community
members will
have obtained
a healthy meal
from the
Campus
Kitchen
program by
May 30, 2016.
● Develop
Campus
Kitchen
promotional
material
● Girl Scout
participants
will prepare
healthy meals
● Serve East St.
Louis healthy
● The
number of
meals
received
will be
recorded
by the
Program
Coordinato
r
11. Goal 2:
To advance the knowledge of East St. Louis community
members
about the availability of healthy foods
Objective 2 Activity Evaluatio
n
● By the end of
the program
Campus
Kitchens will
Increase
knowledge of
100 East St.
Louis
community
members about
current and
upcoming
● Develop
information
pamphlets
and
promotional
material
● Vouchers to
present to the
MetroMarket
● Talk with
family
members
● Survey
how
communit
y
members
found out
about the
program
● Record
the
vouchers
12. Goal 3:
To combat the development of chronic diseases through
increasing the knowledge of Girl Scout participants on healthy food
options
Objective 2 Activity Evaluation
● By the end of the
program 90% of
the Girls Scouts
Campus Kitchen
participants will
have an
increased ability
to tell the
difference
between nutrient
dense foods and
nutrient poor
foods.
● Educate
Girl Scouts
on healthy
food
choices
● Create
Grocery
Lists
● Healthy
Food
Recipe
Booklet
● Pretest/Postes
t
● Categorize
food
● How different
foods affect
overall
wellness
